2 Tbs raw coconut oil
2 cloves of garlic, finely minced
1 large brown onion, finely minced
3 cups of spinach, finely chopped
2 stalks of celery, finely minced
2 small carrots, peeled and minced
1 Tbsp cumin
½ tsp. black pepper

½ cup dry millet
1 cup Linseed Sunflower Almond (LSA) mix OR processed wholegrain oats

Veggie burger (1)


Pre-preparation: Be sure to soak the millet in water overnight and rinse thoroughly before using. In a saucepan over high heat, bring the water to a boil. Reduce heat, then add the millet and simmer until the millet has cooked to a softer texture- around 15-20 minutes. Pour through a strainer and set to the side to cool down.

Preparation: Saute onion in enough coconut oil until gently cooked, then add garlic, and stir until the onions become translucent. Process or finely chop the spinach, celery, garlic and carrots and add to the pan with the onion. Cook gently for a few minutes, then add the cumin and other seasonings and stir in.

Then add the cooked millet and stir well. Finally add the Linseed Sunflower Almond (LSA) mix or simply put a cup of wholegrain oats in the processor or blender until powdered. Add your oats or LSA to the mixture and stir well until everything starts to “bind” together and the mixture cools.

On a clean pan, add some coconut oil and once cooled, form the mixture with your hands into patties on a plate, about 3-4 inches in diameter. Cook the patties on both sides until firm and browned.

Serve with a salad or some steamed vegetables or treat the kids to a healthier burger option as a transition process.


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